Spinach Salad with Nectarine Vinaigrette
and Marinated Flank Steak
Makes 4 servings

Flank Steak
1 1/2 lbs. flank steak
1 California nectarine, pitted and coarsely chopped
1 cup chardonnay
1/4 cup low sodium soy sauce
1 tablespoon sambal oelek paste*
2/3 cup red onion, finely chopped
1 tablespoon finely minced cilantro

Vinaigrette
1 California nectarine, peeled, pitted and coarsely chopped
1/3 cup rice vinegar
1/2 cup canola oil
1/2 cup olive oil

Salad
8 cups of pre-washed, pre-cut spinach (About 1-1/2 bags; allow about 2 cups per person, loosely packed.)
1 California nectarine, pitted and neatly sliced (for garnish)
1 red bell pepper, roasted, seeded and sliced (for garnish)

* Sambal oelek is a Vietnamese ground chili paste. It may be found in large supermarkets or Asian markets.

For Flank Steak: Blend chopped nectarine and chardonnay in food processor until mostly liquefied. Pour into an oblong glass dish that will be used to marinate the flank steak, and add the soy sauce, sambal oelek paste, red onion and cilantro. Add flank steak, cover with plastic and refrigerate for 2 to12 hours, depending on the intensity of flavor desired. Turn at least once during the marinating process. Discard marinade. Grill over direct heat near time of service, about 10 minutes per side for 1-1/2 inch thick flank steak, until meat reaches an internal temperature of 140° F for medium doneness. Allow to rest for five minutes, then slice very thinly against the grain.

For Nectarine Vinaigrette: Process chopped nectarine and rice vinegar in food processor until totally smooth. With processor running, gradually drizzle in canola oil and olive oil and process until thoroughly mixed. Makes 1-1/2 cups dressing.

Assembly: Toss spinach in bowl with enough salad dressing to coat leaves lightly. Dish salad onto plates. Arrange flank steak slices on top of spinach and garnish with nectarine and red bell pepper slices. Pass additional dressing at the table.